Sourdough Spelt Bread (White)

Equipment

• Bowl 
• Oven
• Standing mixer with mixing dough hook

Ingredients

• 150 ml sour dough starter see sour dough starter recipe
• 350 ml cold water
• 500 g light spelt flour
• 2 tsp salt
• 1/2 tsp bertram (optional)

Instructions

1. In a stand mixer bowl, combine 250 g of light spelt flour with 150 g of sourdough starter and 200 ml of lukewarm water. Cover the bowl with a clean cloth and set it in a warm place for 4–5 hours, or until bubbles form on the surface and the volume increases.

2. Once the mixture is bubbly and risen, add the remaining 250 g of light spelt flour, 2 teaspoons of salt, and 150 ml of water. Mix thoroughly to ensure no lumps remain.

3. Transfer the dough to a loaf pan lined with parchment paper, then cover with another loaf pan or foil. Let the dough rise in a warm place for 5 hours or overnight, until it reaches the edge of the pan.

4. Preheat the oven to 400°F (200°C). Bake the bread for 60 minutes. After 60 minutes, remove the loaf from the pan and set it on a cooling rack to cool completely.

5. Slice and enjoy!

• Prep Time: 15 minutes
• Cook Time: 1hour
• Resting time: 8 hours